10,000 sake recipes

These delicious muffins made with whole wheat flour and pecans make the perfect snack before dinner.

These scrumptious biscuits are perfect for those small dinner parties with friends!

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.

Zucchini Apple Bread: a fall-leaning loaf where grated apple meets shredded zucchini, walnuts, and a full tablespoon of cinnamon. Two-loaf yield with a moist, fruit-forward crumb.

Susan's Corn Muffins: tender corn muffins enriched with sour cream and butter, studded with Mexicorn and chopped bacon. Savory-sweet, breakfast-ready, makes a dozen.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

Moist applesauce bread with cinnamon, nutmeg, and a cup of chopped nuts. A simple quick bread loaf that uses pantry staples and bakes in under an hour.

Honey nugget cookies are chewy, oat-packed drop cookies sweetened with honey and brown sugar, spiced with cinnamon. A vintage church-cookbook recipe that bakes up tender on the inside, lightly crisp at the edges.

Sour cream sugar cookies are soft, puffy, and rolled in sugar before flattening and baking. The sour cream keeps these tender for days with a slight tang that balances the sweetness.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Honey-sweetened muffins studded with chewy dried apricots and crunchy walnuts, warmed by a hint of ground ginger. No refined sugar, just floral honey doing all the work.

Nectarine yogurt muffins are tender summer muffins with chopped fresh nectarine, vanilla yogurt, and brown sugar, topped with sliced almonds. A bright stone fruit breakfast bake for nectarine season.

Classic cranberry bread with walnuts, fresh orange juice, and grated orange rind. Baked low and slow, then rested overnight for a dense, moist loaf that slices like a dream.

Zucchini bread with applesauce instead of oil, raisins, and cinnamon, baked into 2 moist loaves. A lighter zucchini bread recipe that uses applesauce to replace oil without sacrificing texture.

Freezer-friendly zucchini bread batter made in a food processor with brown sugar, cinnamon, and nuts. Mix a big batch, freeze in loaf pans, then bake fresh loaves whenever the craving hits.

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.